Improving low fat meatball characteristics by adding whey powder

• Published in: Meat science Vol. 72; no. 1; pp. 155 - 163
• Main Author: Serdaroglu, M
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2006; Elsevier
• Subjects: appearance (quality); ash content; Biological and medical sciences; color; cooking quality; Fat replacers; Food industries; Fundamental and applied biological sciences. Psychology; ground beef; Ground meat; juiciness; lipid content; low fat foods; Low fat meat products; Meat and meat product industries; Meatball; Milk and cheese industries. Ice creams; protein content; sensory properties; water content; Whey; whey powder; Low fat meat products; Fat replacers; Ground meat; Meatball; Whey; Dairy product; Meat product; Powder; Low fat product
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2005.06.012

In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juiciness, colour parameters (
L*,
a*,
b*) and sensory properties. Addition of WP did not affect fat and protein contents of meatballs. Addition of 2% or 4% WP significantly increased cooking yield regardless of the fat level. Both fat level and WP level significantly affected fat retention values of meatballs. Incorporating WP had no effect on meatball juiciness. Addition of WP increased fat and moisture retention of meatballs. Twenty percent fat resulted in higher
L* and lower
a* values. Adding WP resulted in higher
L* values but WP had no effect on
a* and
b* values. WP had no detrimental effect on sensory properties.